Craft IPA-battered fish with triple-cooked extra-crispy fries and curry sauce.
Triple-cooked chip method is from Heston Blumenthal. Chip shop curry sauce is mild and sweet.
Pickled onions cut through the richness. Rice flour in batter creates extra crispiness.
Ingredients
Scale
Measurement units
- 4 oz Haddock fillets, about 6 oz each
- 2 ½ lb Maris Piper or Russet potatoes
- 1 cup All-purpose flour
- ½ cup Rice flour
- 1 ½ tsp Baking powder
- 2 tsp Salt
- 1 ¼ cup Cold IPA beer
- 8 cup Vegetable oil for frying
- 1 whole Red onion, sliced thin
- ½ cup White wine vinegar
- 2 tbsp Sugar
- 2 tbsp Butter
- 2 tbsp Mild curry powder
- 1 cup Chicken stock
- ½ whole Apple, grated
- 4 whole Lemon wedges
Ingredients
Scale
Measurement units
- 4 oz Haddock fillets, about 6 oz each
- 2 ½ lb Maris Piper or Russet potatoes
- 1 cup All-purpose flour
- ½ cup Rice flour
- 1 ½ tsp Baking powder
- 2 tsp Salt
- 1 ¼ cup Cold IPA beer
- 8 cup Vegetable oil for frying
- 1 whole Red onion, sliced thin
- ½ cup White wine vinegar
- 2 tbsp Sugar
- 2 tbsp Butter
- 2 tbsp Mild curry powder
- 1 cup Chicken stock
- ½ whole Apple, grated
- 4 whole Lemon wedges
Instructions
Start chips and pickle onions
Cut potatoes into thick chips. Simmer in salted water 15 minutes until nearly falling apart. Drain very carefully and cool on wire rack. Meanwhile, bring vinegar, sugar, and 0.5 teaspoon salt to boil. Pour over sliced onion. Let pickle at least 20 minutes.
Ingredients
- potatoes (2 ½ lb)
- red onion, sliced (1 whole)
- white wine vinegar (½ cup)
- sugar (2 tbsp)
- salt (½ tsp)
Make the curry sauce and first fry chips
Melt butter, add curry powder, cook 1 minute. Add stock and apple, simmer 10 minutes. Blend until smooth and keep warm. Heat oil to 275F. Fry chips 5 minutes until cooked but not colored. Drain on wire rack. Freeze 20 minutes. Increase oil to 375F.
Equipment
- deep fryer or dutch oven
- thermometer
- sheet pan
Ingredients
- butter (2 tbsp)
- curry powder (2 tbsp)
- chicken stock (1 cup)
- apple, half grated (½ whole)
- vegetable oil (8 cup)
Batter and fry fish
Whisk flour, rice flour, baking powder, and 1 teaspoon salt. Add cold IPA and whisk briefly; batter should be lumpy. Pat fish dry and season with 0.5 teaspoon salt. Dip in batter, let excess drip. Fry at 375F for 6 minutes until deep golden. Drain on wire rack.
Equipment
- deep fryer or dutch oven
- thermometer
Ingredients
- flour (1 cup)
- rice flour (½ cup)
- baking powder (1 ½ tsp)
- salt (1 ½ tsp)
- cold IPA (1 ¼ cup)
- haddock fillets (4 oz)
Final fry chips and serve
Fry frozen chips at 375F for 4 to 5 minutes until golden and crispy. Season with remaining salt. Serve fish and chips with curry sauce, pickled onions, and lemon wedges.
Equipment
- deep fryer or dutch oven
Ingredients
- salt (½ tsp)
- lemon wedges (4 whole)
Before you cook
Cook notes
- • Triple-cooked chip method is from Heston Blumenthal.
- • Chip shop curry sauce is mild and sweet.
- • Pickled onions cut through the richness.
- • Rice flour in batter creates extra crispiness.
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